Sweet And Spicy Healthy Low Fat Veganvegetarian Crock Pot Chili Recipes

SLOW-COOKER VEGETARIAN CHILI

Slow-Cooker Vegetarian Chili image

Grab your crock pot for this delicious and easy slow-cooker vegetarian chili with beans, fire-roasted tomatoes, bell peppers and sweet potatoes. The recipe requires just 20 minutes of active time: after a bit of chopping, you just dump the ingredients in the slow cooker and let it do the work. Adding a squeeze of lime juice and a sprinkle of cilantro just before serving brightens up the flavors. Top it with some shredded cheese, if you'd like, or serve it as-is to keep it vegan. Either way, this healthy chili is sure to become a go-to when you want a satisfying and healthy dinner.

Provided by Robby Melvin

Time 6h20m

Number Of Ingredients 16

Ingredients

2 (14.5 ounce) cans no-salt-added diced fire-roasted tomatoes, undrained
1 (15 ounce) can no-salt-added black beans, rinsed
4 cups cubed unpeeled sweet potatoes (see Tip)
2 ½ cups unsalted vegetable broth
2 cups chopped yellow onion
1 cup chopped red bell pepper
1 cup chopped yellow bell pepper
¼ cup no-salt-added tomato paste
1 ½ tablespoons chili powder
1 ½ teaspoons ground cumin
¾ teaspoon salt
½ teaspoon ground pepper
5 cloves garlic, minced
1 cup loosely packed chopped fresh cilantro
1 tablespoon fresh lime juice
1 (8 ounce) package Shredded Cheddar cheese

Steps:

Combine tomatoes, beans, sweet potatoes, broth, onion, bell peppers, tomato paste, chili powder, cumin, salt, pepper and garlic in a 6-quart slow cooker. Cover and cook on Low until the vegetables are tender, about 6 hours.
Stir in cilantro and lime juice. Ladle the chili evenly into 8 bowls; sprinkle with cheese, if desired.

Nutrition Facts : Calories 173.8 calories, Carbohydrate 35.3 g, Fat 0.9 g, Fiber 7.6 g, Protein 6.1 g, SaturatedFat 0.1 g, Sodium 398.9 mg, Sugar 10.8 g

SLOW COOKER SPICY BLACK BEAN AND SWEET POTATO CHILI

Slow Cooker Spicy Black Bean and Sweet Potato Chili image

This nourishing, smoky vegan chili is perfect for cold weeknights. Mix everything in the slow cooker before the chaos of the day begins, then just toss in some frozen corn a few minutes before you're ready to eat. As with any chili, toppings go far. Feel free to throw on what you have and what sounds good, like tortilla chips, cilantro or vegan cheese. The recipe calls for either coconut oil or vegetable oil. If you'd like a mild coconut flavor - which plays well with the orange juice in the chili - choose unrefined or virgin coconut oil. For a neutral flavor, choose refined coconut oil or any vegetable oil. Use one chipotle chile for a very mild chili, and four if you like yours very spicy. (Get the stovetop version of this recipe here.)

Provided by Sarah DiGregorio

Categories dinner, weekday, soups and stews, main course

Time 8h15m

Yield 6 servings

Number Of Ingredients 15

Ingredients

1 1/2 pounds sweet potatoes (4 to 5 small-medium or about 2 large), scrubbed and cut into 1/2-inch pieces
2 (15-ounce) cans black beans, drained
1 (28-ounce) can crushed or diced tomatoes, preferably fire-roasted
3/4 cup orange juice
1/4 cup coconut oil or vegetable oil
1 to 4 chipotles from a can of chipotles in adobo, finely chopped, plus 3 tablespoons adobo sauce
2 packed tablespoons light brown sugar
Juice of 1 lime (about 1 1/2 tablespoons)
6 garlic cloves, smashed and roughly chopped
2 teaspoons ground cumin
2 teaspoons garlic powder
2 teaspoons onion powder
Kosher salt and black pepper
1 (10-ounce) bag frozen corn
Sliced avocado and red onion, for topping

Steps:

In a 6- to 8-quart slow cooker, combine the sweet potatoes, black beans, tomatoes, orange juice, oil, chipotles and adobo sauce, brown sugar, lime juice, garlic cloves, and dried spices. Stir in 2 teaspoons salt, a generous amount of pepper and 1 cup water. Cook on low until the sweet potatoes are tender, about 8 hours. The chili holds well on the warm setting.
Just before serving, stir in the corn and let it warm through, about 5 minutes. Taste and add more salt and pepper if necessary. Top with avocado and red onion.

VEGETARIAN CHILI OLE!

Vegetarian Chili Ole! image

I combine ingredients for this hearty chili the night before, start my trusty slow cooker in the morning and come home to a rich, spicy meal at night! -Marjorie Au, Honolulu, Hawaii

Provided by Taste of Home

Categories Lunch

Time 6h35m

Yield 7 servings.

Number Of Ingredients 18

Ingredients

1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1-1/2 cups frozen corn
1 large onion, chopped
1 medium zucchini, chopped
1 medium sweet red pepper, chopped
1 can (4 ounces) chopped green chiles
1 ounce Mexican chocolate, chopped
1 cup water
1 can (6 ounces) tomato paste
1 tablespoon cornmeal
1 tablespoon chili powder
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/4 teaspoon hot pepper sauce, optional
Optional toppings: diced tomatoes, chopped green onions and crumbled queso fresco

Steps:

In a 4-qt. slow cooker, combine the first nine ingredients. Combine water, tomato paste, cornmeal, chili powder, salt, oregano, cumin and, if desired, pepper sauce until smooth; stir into slow cooker. Cover and cook on low for 6-8 hours or until vegetables are tender., Serve with toppings of your choice.

Nutrition Facts : Calories 216 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 559mg sodium, Carbohydrate 43g carbohydrate (11g sugars, Fiber 10g fiber), Protein 11g protein. Diabetic Exchanges

CROCK POT VEGETARIAN CHILI

Crock Pot Vegetarian Chili image

This recipe is delicious, super easy to make, reheats well, and will have your home smelling wonderful during the process. It is perfect for those chilly days that you stay indoors and snuggle.

Provided by Koshka

Categories Beginner Cook

Time 10h25m

Yield 8-10 serving(s)

Number Of Ingredients 16

Ingredients

2 lbs vegetarian ground beef (pre packed crumbeld or crumble veggie burgers)
1 (46 fluid ounce) can tomato juice
1 (29 ounce) can tomato sauce
2 (15 ounce) cans kidney beans, drained and rinsed
1 (15 ounce) can pinto beans, drained and rinsed
2 cups chopped onions
1/2 cup chopped green bell pepper
1/8 teaspoon ground cayenne pepper
1/2 teaspoon white sugar
1/2 teaspoon dried oregano
1/2 teaspoon ground black pepper
1 teaspoon salt
1 1/2 teaspoons ground cumin
1/4 cup chili powder
sharp cheddar cheese (garnish) (optional)
light sour cream (garnish) (optional)

Steps:

In a large crock pot, combine ingredients in the order that they are listed, stirring as you go along. (with exception to the garnishes).
Cover and turn crock pot on low for 8 to 10 hours. Stir chilli about once every 2 to 3 hours.
Serve.

Nutrition Facts : Calories 451.7, Fat 8.6, SaturatedFat 1.1, Sodium 2240.1, Carbohydrate 65.7, Fiber 18.7, Sugar 16.7, Protein 33.3

LOW CARB CHILI

Low Carb Chili image

Make and share this Low Carb Chili recipe from Food.com.

Provided by Joe Turner

Time 4h15m

Yield 10 Cups, 10 serving(s)

Number Of Ingredients 12

Ingredients

2 1/2 lbs ground beef
1/2 large onion (chopped)
8 garlic cloves (minced)
2 (15 ounce) cans diced tomatoes (with liquid)
1 (6 ounce) can tomato paste
1 (4 ounce) can green chilies (with liquid)
2 tablespoons Worcestershire sauce
1/4 cup chili powder
2 tablespoons cumin
1 tablespoon dried oregano
2 teaspoons sea salt
1 teaspoon black pepper

Steps:

In a skillet over medium-high heat, cook the chopped onion for 5-7 minutes, until translucent (or increase the time to about 20 minutes if you like them caramelized). Add the garlic and cook for a minute or less, until fragrant.
Add the ground beef. Cook for 8-10 minutes, breaking apart with a spatula, until browned.
Transfer the ground beef mixture into a slow cooker. Add remaining ingredients, except bay leaf, and stir until combined. Place the bay leaf into the middle, if using.
Cook for 6-8 hours on low or 3-4 hours on high. If you used a bay leaf, remove it before serving.

Nutrition Facts : Calories 302, Fat 18.1, SaturatedFat 6.8, Cholesterol 77.1, Sodium 769.7, Carbohydrate 12.3, Fiber 3.5, Sugar 5.9, Protein 23.7

SWEET AND SPICY VEGETARIAN CHILI

Sweet and Spicy Vegetarian Chili image

"Many chili recipes contain brown or white sugar. In this recipe, more nutritious barley malt adds a smoky, beerlike sweetness that contrasts deliciously with the spices and green chiles." - Recipe from "Delicious Living" magazine, February 2004.

Provided by Roosie

Categories Peppers

Time 50m

Yield 8 serving(s)

Number Of Ingredients 23

Ingredients

2 teaspoons canola oil
2 onions, finely chopped
1 orange bell pepper, chopped
3 garlic cloves, minced
1 tablespoon chili powder
2 teaspoons cumin
1 teaspoon oregano
1 bay leaf
1 (4 1/2 ounce) can diced green chilies
1 teaspoon salt (optional)
3/4 cup vegetable broth
1 (14 1/2 ounce) can diced tomatoes
1 (14 1/2 ounce) can kidney beans, undrained
1 (14 1/2 ounce) can black beans, undrained
1 cup frozen corn
1 teaspoon hot sauce
1 tablespoon Worcestershire sauce
2 tablespoons barley malt
1/2 tablespoon unsweetened cocoa
black pepper, to taste
cubed avocado, for garnish
grated monterey jack cheese or cheddar cheese, for garnish
sour cream, for garnish

Steps:

Heat the oil in a large saucepan or stockpot over medium-high heat.
Add chopped onions, bell pepper, and garlic.
Sauté until onion is translucent, about 5 minutes.
Add chili powder, cumin, oregano, bay leaf, green chilies, and salt, if desired.
Stir until veggies are evenly coated.
Add vegetable broth, tomatoes and beans (with their liquids), and frozen corn.
Add remaining ingredients (except garnishes) and mix thoroughly.
Simmer uncovered over medium-low heat for at least 30 minutes, or until chili reaches desired consistency.
Serve hot with desired garnishes.

Nutrition Facts : Calories 166.7, Fat 2.4, SaturatedFat 0.3, Sodium 400.1, Carbohydrate 30.6, Fiber 8.8, Sugar 4.9, Protein 8.3

HEARTY VEGAN SLOW-COOKER CHILI

Hearty Vegan Slow-Cooker Chili image

Makes 10-15 servings. This recipe can be adjusted according to your taste preferences, so you can leave out undesirable ingredients or add others that appeal to you (like mushrooms). I add ingredients just to bulk up the heartiness and color palate of the chili, but feel free to just use a few green peppers or same-colored zucchinis as you desire. By the end, you just want everything to be hearty, moist, and flavored -- mess around with it as you go! I would say to serve it with shredded cheese and corn chips, but then it's no longer 'vegan.' : )

Provided by Grete

Categories Soups, Stews and Chili Recipes Chili Recipes Vegetarian

Time 5h55m

Yield 15

Number Of Ingredients 23

Ingredients

1 tablespoon olive oil
1 green bell pepper, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
2 onions, chopped
4 cloves garlic, minced
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 cup frozen corn kernels, thawed
1 zucchini, chopped
1 yellow squash, chopped
6 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon dried oregano
1 tablespoon dried parsley
½ teaspoon salt
½ teaspoon ground black pepper
2 (14.5 ounce) cans diced tomatoes with juice
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can garbanzo beans, drained
1 (15 ounce) can kidney beans, rinsed and drained
2 (6 ounce) cans tomato paste
1 (8 ounce) can tomato sauce, or more if needed
1 cup vegetable broth, or more if needed

Steps:

Heat olive oil in a large skillet over medium heat, and cook the green, red, and yellow bell peppers, onions, and garlic until the onions start to brown, 8 to 10 minutes. Place the mixture into a slow cooker. Stir in spinach, corn, zucchini, yellow squash, chili powder, cumin, oregano, parsley, salt, black pepper, tomatoes, black beans, garbanzo beans, kidney beans, and tomato paste until thoroughly mixed. Pour the tomato sauce and vegetable broth over the ingredients.
Set the cooker on Low, and cook until all vegetables are tender, 4 to 5 hours. Check seasoning; if chili is too thick, add more tomato sauce and vegetable broth to desired thickness. Cook an additional 1 to 2 hours to blend the flavors.

Nutrition Facts : Calories 134.1 calories, Carbohydrate 24.8 g, Fat 2.4 g, Fiber 7.3 g, Protein 6.3 g, SaturatedFat 0.3 g, Sodium 616.7 mg, Sugar 7.1 g

SWEET AND SPICY CHILI

Sweet and Spicy Chili image

This recipe for sweet and spicy chili is the result of much experimenting. I knew I had perfected it when my husband took a pot to work, where one guy ate five bowls himself!

Provided by Taste of Home

Categories Lunch

Time 2h40m

Yield 13 servings (1 cup each).

Number Of Ingredients 20

Ingredients

3/4 pound beef sirloin tip steak, cubed
2 tablespoons canola oil
1 pound ground beef
2 medium onions, chopped
3 garlic cloves, minced
4 cans (16 ounces each) kidney beans, rinsed and drained
3 cans (14-1/2 ounces each) diced tomatoes with mild green chilies, undrained
2 cans (6 ounces each) tomato paste
1 can (12 ounces) root beer
1 cup strong brewed coffee
1 cup beef broth
2 jalapeno peppers, seeded and chopped
1/4 cup packed brown sugar
3 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon baking cocoa
1 teaspoon garlic salt
1 teaspoon cayenne pepper
1 teaspoon Creole seasoning
1 teaspoon dried oregano

Steps:

In a Dutch oven, brown steak in oil. Remove and set aside. Add the ground beef, onions and garlic to the pan; cook and stir over medium heat until meat is no longer pink. Drain., Return steak to the pan; stir in the remaining ingredients. Bring to a boil. Reduce heat to low. Simmer, uncovered, for 2 hours or until beef is tender.

Nutrition Facts : Calories 338 calories, Fat 8g fat (2g saturated fat), Cholesterol 38mg cholesterol, Sodium 912mg sodium, Carbohydrate 44g carbohydrate (18g sugars, Fiber 10g fiber), Protein 23g protein.

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Sweet And Spicy Healthy Low Fat Veganvegetarian Crock Pot Chili Recipes

SLOW-COOKER VEGETARIAN CHILI

SLOW COOKER SPICY BLACK BEAN AND SWEET POTATO CHILI

VEGETARIAN CHILI OLE!

I combine ingredients for this hearty chili the night before, start my trusty slow cooker in the morning and come home to a rich, spicy meal at night! -Marjorie Au, Honolulu, Hawaii

CROCK POT VEGETARIAN CHILI

This recipe is delicious, super easy to make, reheats well, and will have your home smelling wonderful during the process. It is perfect for those chilly days that you stay indoors and snuggle.

LOW CARB CHILI

Make and share this Low Carb Chili recipe from Food.com.

SWEET AND SPICY VEGETARIAN CHILI

"Many chili recipes contain brown or white sugar. In this recipe, more nutritious barley malt adds a smoky, beerlike sweetness that contrasts deliciously with the spices and green chiles." - Recipe from "Delicious Living" magazine, February 2004.

HEARTY VEGAN SLOW-COOKER CHILI

SWEET AND SPICY CHILI

This recipe for sweet and spicy chili is the result of much experimenting. I knew I had perfected it when my husband took a pot to work, where one guy ate five bowls himself!

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